You make zucchini bread, of course! At least I do. It's been a great season for zucchini this year at Struan Farm with all the hot, dry weather, certainly until last week. Small zucchinis seem to quadruple in size overnight. There's only so much we can eat of the same vegetable every day and/or give away to visitors, especially with the Little Garden patch down at the Homestead delivering as well as my troughs in the backyard.
So it's time to bake and put zucchini bread in the freezer for later in the year. I've used "The Silver Palate Cookbook" recipe for years, found it available to share with you online here. For those not familiar with zucchini bread, it's a quick bread or tea loaf, more like cake than bread. Slices are good with butter or cream cheese (if you're into that sort of thing), but I eat it plain since it's moist enough do so. I discovered awhile ago that it's a bit unusual here in NZ after serving it for morning tea to visitors, who had never had it before. (In the US zucchini bread is pretty much everywhere.)
So just an idea for you if you're into surplus mode in the veggie garden and don't want your crop going to waste.
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